WICH ! T
FAILMonday, November 23, 2015 at 3:49 PM
Violations Cited
41-7-102.11
Labeled Common Name
Provide proper labels on all chemical spray bottles.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food labeling procedures. Train all staff. Document corrective actions taken.
M-3-603.11
Consumer Advisories
Board menu missing proper disclosure.Provide proper disclosure reading "These item are served raw or undercooked cooked to order" with Asterisk marking on items. Paper menu missing consumer advisory and proper Allergen warning.Provide proper Consumer advisory with Disclosure and Reminder along with proper Allergen warning.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper management & personnel procedures. Train all staff. Document corrective actions taken.
02-3-201.11F
Safe Food Handeling Instructions
Establishment produces fresh sqeezed unpastuerized orange juice.Provide proper labels with a production and expiration dates and disclosure that the item is unpastuerized.Maintain product 41F or below
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
02-3-602.11-.12/3-302.12
Food Container Labels
Provide proper labels on cut fruit containers in the front display case.
Why This Matters
Improper labeling can lead to using wrong or expired ingredients
Code Requirements
Immediate correction required. Follow health code section . Implement proper food labeling procedures. Train all staff. Document corrective actions taken.
23-4-602.13
Non-Food Contact Surfaces Clean
Knife rack soiled with food debris.Maintain clean
Why This Matters
INDIRECT CONTAMINATION: Dirty surfaces attract pests, harbor bacteria, and contaminate via contact or air movement. Dust from dirty shelves contains allergens affecting 32 million Americans. Grease accumulation creates slip hazards causing 25% of restaurant injuries.
Code Requirements
Non-food contact surfaces must be cleaned at frequency to prevent: Soil accumulation; Pest attraction; Contamination of food/food contact surfaces. Includes: Equipment exteriors; Shelving; Walls and ceilings; Light fixtures; Ventilation systems.
Corrective Actions
Deep clean all non-food contact surfaces; Create cleaning schedule with daily, weekly, monthly tasks; Assign cleaning zones to staff; Use degreaser for grease accumulation; Clean from top to bottom; Maintain cleaning log